Month: April 2016

Whisky 2016 – 28-32

28 – Mackey Distillery Cask 4 (Port Barrel 6 years)
Chocolate, turps, pine, maple, marshmallow, cucumber skin, apricots, white pepper, cloves, vanilla cream, cinnamon. Apricots, Christmas spices, barley, oily, raspberry, raisins, sarsaparilla.

29 – Signatory Clynelish 1996 18 Years
Charcoal, honey, leather, sulphury, dried apricots, maple syrup. Spices, orange zest, rubber, slightly creamy, dried fruit finish.

30 – Signatory Blair Athol 1989 23 Years
Hazelnuts, underripe white peaches, dark chocolate, marzipan, roses. Passionfruit, passionfruit vine, creamy, salted fudge, toasted hazelnuts, snickers bars.

31 – Wilson & Morgan Ben Nevis 1995 18 Year
Chicos, chocolate tart, vanilla essence, salty. Green herbs, garden thyme, stone fruit, lpg, lemon zest.

32 – La Maison du Whiskey Artist #4 – Batch 2 – Bunnahabhain 10
Cream, stone fruit, pavlova, dried pineapple, maple syrup, passionfruit, crushed ants. Honey, dried fruit, salt, pepper, dried pineapple, cloves, cream, milk chocolate.

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Whisky 2016 – 25-27

25 – SMWS 82.20 Big bold and beautiful (Glencadam)
Aspirin, honey, rubber, sulphury, blackberries, salted butter, dusty. Mangoes, rubber, flinty, gunpowder, pink musk sticks, green leaves.

26 – SMWS 10.85 Live life on the edge (Bunnahabhain)
Honey, motor oil, chestnuts, huge nose that is difficult to define. Clear and luxurious honey, salt, the sweetness of raw scallops, salt, seaweed, floral, cocoa and dark chocolate truffles, blue cheese.

27 – Whisky Exchange Bunnahabhain 16 Years
Smoky raisin water, maraschino cherries, peaches and apricot log. Coconut, smoke, honey, dark chocolate. This is VERY good but I’m haviving difficulty describing it.